Bride Cake

Ingredients

• one and one-half pounds of flour
• one and one-half pounds of butter
• one-half pound of candied lemon
• one-half pound of candied orange
• one-half pound of candied citron
• one pound of dried cherries
• one and one-half pounds of dried currants
• eight ounces of almonds
• eight eggs
• the rind of four oranges or of two lemons
• one-half ounce of spices
• one teaspoonful of salt
• a small tumbler of brandy

Method

1. 1

   Wash, pick, and dry currants.

2. 2

   Cut cherries and slice candied peel.

3. 3

   Blanch and pound almonds.

4. 4

   Cream butter, gradually add sugar, flour, and eggs, mixing thoroughly.

5. 5

   Beat for three-quarters of an hour.

6. 6

   Line a tin hoop with buttered paper, pour in mixture, and bake in a moderately heated oven.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 162. The excerpt below is the record exactly as published.

BRIDE CAKE. As weddings are always in style, and as a cake made at home is not only more inexpensive, but also more desirable from the fact that the prospective bride usually compounds it, we give a very carefully prepared recipe for that purpose. This cake improves by being made some time beforehand. The following ingredients are necessary: One and one-half pounds of flour, one and one-half pounds of butter, one-half pound of candied lemon, one-half pound of candied orange, one-half pound of can- died citron, one pound of dried cherries, one and one-half pounds of dried currants (if the cherries are not used, take two and one-half pounds of currants instead), eight ounces of almonds, eight eggs, the rind of four oranges or of two lemons rubbed upon sugar, one-half ounce of spices, consisting of powdered cinnamon, grated nutmeg, and powdered cloves in equal proportions, one teaspoonful of salt and a small tumbler of brandy

Cook this with the app: pantry check, scaling, and the assistant.